Sidra Mayador
The inventor of cider was a humble apple crusher
Consuelo Busto. Manager
c.busto@mayador.com
A8 (salida 346) La Rasa 33316 Villaviciosa (Asturias) Spain
Tel.: +34 985 890 197
Fax: +34 985 891 409
@http://mayador.com/
D.Manuel Busto founded the company Manuel Busto Amandi S.A. in Villaviciosa (Asturias) in 1939, manufacturing the typical Asturian beverage, natural cider, under the brand name M. Busto. Villaviciosa, is the biggest cider production region in Spain due to a microclimate that is ideal for growing apple orchards. Here we collect the most sought after fruit: acid, sweet and bitter apples from Asturias.
For centuries this region has produced cider, the result of alcoholic fermentation of apple juice. Asturias cider is served by a method called escanciado: holding the bottle at a certain height and pouring a string of liquid in such a way that upon hitting the glass the cider breaks up and is oxygenated. A quantity no greater than three fingers is served in a wide fine glass called culín, that must not be drunk completely. A little must be left over so it can be thrown away from where one has drunk, thus cleaning the glass for the next drinker (2 or 3 drinkers usually share the same glass).
In 1966 we added carbonated ciders to our portfolio under the brand name El Mayador – the person who crushes the apples with a mayu, a type of club, to make the juice that, once fermented, will become cider – becoming a reference point within the sector. Its slogan: “De la sidra el inventor fue un humilde mayador” (the inventor of cider was a humble apple crusher) still lives on.
Our investment in technology has allowed traditional apple presses to live alongside latest generation presses and for our products to be bottled using the most technically advanced methods
Ever since its origins, our family business, currently under the management of the third generation, has kept up its entrepreneurial and progressive spirit as far as new technology is concerned, but has maintained special care in the apple selection and the traditional manufacture of its products.
In 2000 we entered a new phase with the opening of our new premises located in a natural setting surrounded by great expanses of apple orchards. Of the 40,000 m2 they take up, 9,000 m2 are buildings for apple pressing, cellars, bottling plants and storage.
Our investment in cutting edge technology have allowed the traditional apple presses to live alongside latest generation presses and for our products to be bottled using the most technically advanced methods. This has also allowed us to obtain quality and food safety certificates as well as others of a religious nature (Kosher and Halal), thus offering our clients further guarantees.
Our range of ciders includes traditional cider as well as carbonated ciders which satisfy the great interest generated by this beverage due to its low alcoholic proof, its spark and its lightness; and an alcohol free range, with carbonates fruit juices with no added sugar.
Our policy of constant improvement is based on: quality, service, the environment, health and safety, teamwork, innovative direction, manufacturing process and supply chain. This allows our products to reach the market with complete food safety guarantees and to face current and future demand.